Ceviche is a sort of pico de gallo (fresh salsa) but it also includes a fresh fish (preferably a white fish). The fish is cooked by the acidity of lime juice, so there is no oven necessary.

My father in-law brought us some Alaskan Halibut from his most recent trip (ya, we're spoiled). I've had ceviche with crab before (which was DELICIOUS) and then found this recipe for the halibut, and thought 'why not.'

It turned out great, and was a huge hit at the family party. - I always have to test out new recipes on them. :)

What you need.... (onion was shy for picture)

Since we are 'cooking' our halibut in lime juice, please please please use FRESH limes! They taste sooo much better, and the acidity is much more potent than the bottled stuff.

Pour the lime juice over the fish and let it sit for at least 20 min. But not too long or the fish will become too rough and mostly taste of limes.

While halibut is soaking, chop up the veggies and give them a good toss.